After an evening of seafood dining at Drunken Admiral, the walk home up Elizabeth Street was briefly interrupted. Dessert? I don't mind a good dessert these days much more than I used to, although it's usually a pretty specific set of things that appeal to me such that I'll order it.
Gelato is one of those, rarely from a restaurant, almost always from an artisan. In Europe, the word artiginale means homemade and interpreted as more likely to be good.
Despite looking like a standard fluoro gelato place, Pel seriously impressed me. My baseline standard of pistachio was at a very high level. The gelato is extremely nutty and strong with much less sweetness than other versions. The servers also fill the cone such that gelato goodness is edible all the way to the bottom.
The other flavours are good and I can't be more specific, but the pistachio is fantastic for a connoisseur. I went back a few days later and this confirmed my memories.